What are the pros and cons of working a food truck? (lemm.ee)

submitted 2 months ago by EABOD25@lemm.ee to c/asklemmy@lemmy.world

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I love cooking and I love people loving my cooking. However, I don't like getting told what to do for long term, so working in a kitchen or restaurant is probably a bad position for me. I've given years of thinking about working or running a food truck with a rotating menu. It'd be cool to travel around and see different people a day enjoying my different dishes, but I've never actually heard the everyday ins-and-outs of working in a food truck. What are some experiences (good or bad) working in a food truck that you could share?

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[-] scytale@lemm.ee 20 points 2 months ago* (last edited 2 months ago)

I'm nowhere near the business of foodtrucks so obviously take this with an extremely tiny grain of salt, but I think you'll have better chances sticking to one area and a standard (non rotating) menu. Sticking in one area - because it's easier to get regulars and free word-of-mouth marketing if they know you'll still be there next week. Standard menu - because it might be a turn-off for people to love their first time only to come back and not have what they liked available. You can probably rotate specials, but having a standard base menu will help keep your regulars.

[-] Doom4535@lemmy.sdf.org 10 points 2 months ago

That and a rotating menu likely adds overhead costs as it prevents you from specializing (skills, equipment, and ingredients acquisition)

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this post was submitted on 05 Sep 2024

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